The Irish standard. [volume] (Minneapolis, Minn. ;) 1886-1920, 1887-05-07
CUISINE ITEMS.

A DISH of water set in the oven with q
cake will prevent its becoming scorched.
An apple or two in the cake-box will
keep the cake moist Renew them as they
become shriveled or bad
BEEF EssENcE.-One-halfp pound of beef
cut into bits, sailed, rolled, in half an
hour heated hot in stew but not boiled.
This gives the pure beef juice
ANY cooking utensil that is slightly
broken or damaged may fifty be reserved
for the cooking of onions, as vessel in
which they have been cooked 10 scarcely
it for any thing else.
Picked CH1cKEN.-Boil two full-grown
chickens; pick the meat from the bones
and put in stone jar; pour in pint of
the liquor in which they were boiled and
three pints Of vinegar; add spice.
LEMON PuFF.-Beat yelks of five eggs to
stiff froth; add slowly one cup powdered
sugar, beat well; add one saltspoon salt
and the grated rind and juice of one
en- st f and one cup -four. Bake one hour.
LOBSTER CurLEr.-One pint lobster meat,
chopped, season with one saltspoOnful
salt, one saltspoonful mustard, a few
grains of cayenne and moisten with one
cup thick cream sauce, cool, shape into
outlets. Roll in egg and crumbs, and fry
in hot fat
CABBAGE SouP.-Cut into sprigs . head
Of caulifower, wash and drop them into
fast boiling water for ten minutes, then
drain, and to whiten them drench with
cold water. Make a clear soup, and after
cauliflower and serve.
MEATS should be purchased several days
before wanted in order to enhance their
quality. In cooking, no Jumps Of fat
should appear, and an eye should be given
before serving Neatness is indispensable
in the serving Of meats.
LEMON Potato PUDD1NG.-The juice and
grated rind of two lemons, three ounces
white sugar, and two ounces butter; beat
together the lemon and sugar with the
other ingredients; add three ounces of
boiled potato and mix all with the lemon
juice and two beaten eggs; bake slightly.
CREAM PUFFs.-Boil together one cup
water, one-half cup butter and stir in a
cupful -four. When cold add three un-
beaten eggs, stir well, and drop by table,
spoonfuls on buttered tins. Bake twenty
minutes in quick oven. For the cream,
one cup milk, one-half cup sugar, one egg
and one-third cup flour. Boil as for Gus
tard and flavor, cool, open the puffs and
FILL
FAMILY STocK.-When sufficient meat
bones have accumulated, bake them thor
oughly after the meat is removed; all bits
of gristle, fag ends of steak (well rinsed
in boiling water if smoky from broillng)
and chicken bones or giblets help the stock.
Break the bones as small as you can, a
small machine comes for the purpose, but
q Ratchet and block of wood will answer
Cover the bones with water and tea
spoonful of salt to each two quarts, and
let them slowly stew from six to eight
hours.
GERMAN NooDLEA-Beat one egg with a
pinch of salt, stir it into as much -four,
well dried, as will make stiff, elastic
paste; it must be very stiff, but not hard.
Roll this out as thin as paper on a board,
then lay clean double cloth on the board
and the paste upon it. Now roll again, and
when it is thin as you can make it, leave it
ten minutes to dry. Cut the sheet in half
and roll up one portion closely, then with
sharp knife cut this roll through at inter-
walls of the third Of an inch. 1t will now
form strips like tapes, which must be light
~ tossed with fork to separate them.
These may be used fresh or dried in very
cool oven and kept in bottles.